Mole Verde Con Pollo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOLE VERDE



Mole Verde image

This is a really nice recipe that I'm happy to bring to you today. Its wonderful mix of flavors will make you feel that all that time you spent preparing it was definitely worthwhile!

Provided by Mely Martínez

Categories     Pork     Salsas

Time 55m

Number Of Ingredients 14

2 pounds of pork (country style ribs, cut into 3/4-inch pieces)
1 Bay leaf
6 medium tomatillos (husks removed)
2/3 cups of pumpkin seeds (shelled and toasted)
1/2 cup of sesame seeds (toasted)
2-3 Serrano peppers
2 large garlic cloves
1/2 small white onion (chopped)
3 large romaine lettuce leaves (chopped)
2 Hierba Santa leaves (chopped*)
A small bunch of cilantro
1 large squash or zucchini (cubed)
8 black peppercorns (whole)
6 spice clove (whole)

Steps:

  • Place the meat and bay leaf in a large casserole, and add just enough water to barely cover it. Turn heat to medium and cook for about 30 minutes with the lid on. The water will start to reduce, and the meat will start browning on its rendered fat. The slow cooking process will produce a tender meat. If after this period of time your meat still looks though, keep cooking and add a little bit more water as needed.
  • While the meat is cooking, place tomatillos in a saucepan*, cover with water and bring to a boil over high heat. Once it starts boiling, reduce heat to low and simmer until tomatillos are pale green and soft, about 6-8 minute.o
  • Place the cooked and drained tomatillos in a blender with the pumpkin seeds, sesame seeds, Serrano peppers, garlic, onion, romaine lettuce leaves, Hoja Santa leaves, cilantro leaves, spices, and 1 cup of water or chicken broth. Process until you have a very smooth sauce. Depending on your blender, you may need to work in batches.
  • By this time, the meat should be starting to brown in the casserole. Pour the sauce over the meat and cook over medium-high heat, stirring frequently to avoid the sauce from sticking to the bottom. Once the sauce starts boiling, reduce the heat to low and simmer gently to allow all the flavors to be absorbed. Add the cubed vegetables and more water as needed.
  • Keep slowly simmering until the vegetables are cooked, about 8 minutes. Serve warm with a nice portion of rice and corn tortillas to scoop up the mole sauce from the plate.

Nutrition Facts : ServingSize 6 oz, Calories 538 kcal, Carbohydrate 7 g, Protein 40 g, Fat 38 g, SaturatedFat 12 g, Cholesterol 130 mg, Sodium 105 mg, Fiber 3 g, Sugar 2 g

MOLE VERDE CON POLLO



Mole Verde Con Pollo image

Make and share this Mole Verde Con Pollo recipe from Food.com.

Provided by Salvador Vilchis

Categories     Stew

Time 1h15m

Yield 30 tacos, 6 serving(s)

Number Of Ingredients 12

1600 g chicken, parts separated
2 garlic cloves, asados
3 cloves
8 black peppercorns
600 g tomatillos
2 serrano peppers
6 tablespoons pork fat
2 cups cold water
10 g epazote, one stem
75 g parsley, one tie
2 leaves Thai holy basil, Hoja Santa ligeramente asadas
1 teaspoon salt

Steps:

  • Fry chicken in animal fat, until lightly browned.
  • In a food processor blend cloves, peppers, pepper and tomatillos. Add mix to fried chicken and add 2 cups of water. Cook for 40 minutes.
  • Just before serving add the epazote, parsley and hierba santa, which have been previously blended in a food processor with a little water, so they stay bright green.
  • Cook for 5 minutes more and remove from heat. The sauce should not be thick.
  • Serve with white rice on the side.

POLLO CON MOLE POBLANO - CHICKEN IN MOLE SAUCE



Pollo Con Mole Poblano - Chicken in Mole Sauce image

Serve this famous Mexican dish with serve the dish with rice, homemade pork tamales, picadillo, flour tortillas, and a salad of tossed greens and tomatoes. From Texas Highways.

Provided by Molly53

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

4 -5 lbs frying chicken, cut up in serving pieces (you can also use turkey or pheasant)
oil, for frying
1 bay leaf
2 cups tomatoes, peeled and roughly chopped
3/4 cup green bell pepper, seeded and chopped
2 garlic cloves, peeled and minced
2 teaspoons salt
2 teaspoons sesame seeds
1 1/2 teaspoons chili powder (store bought, your own recipe or Chili Powder)
1 1/2 teaspoons light corn syrup (Karo)
1/4 cup unsweetened cocoa
1/4 cup brown sugar
1/4 cup chopped almonds
1/4 cup raisins
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon crushed red chili peppers or 1 pinch ground cloves

Steps:

  • Heat a shallow layer of oil in a very large skillet, or use two skillets.
  • Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
  • While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
  • When chicken is done, drain broth and reserve.
  • Add 1 to 1 1/2 cup of broth to sauce.
  • Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.

POLLO CON MOLE DE JEFE



Pollo Con Mole De Jefe image

I have adapted this recipe from more complicated moles that I have tried in Mexico. I have tried to keep the dish authentic in style and taste, while still being user friendly. More complicated moles involve roasting dried peppers and spending a lot more time. This dish can be done in under an hour and half, while more traditional moles take many hours to make. The chicken can be substituted with either pork or beef. I hope you enjoy!

Provided by Jeff Corwin

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 17

4 large or 6 medium skinless chicken breasts, cut into thirds or quarters, see Cook's Note
1 teaspoon kosher salt, plus more for seasoning
2 tablespoons olive oil or good cooking spray for sauteing
2 cups good quality low-sodium chicken stock
1 medium red onion, finely diced
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup almond butter (almond puree, make sure well mixed, almond oil tends to separate from almond butter)
1/4 cup tomato paste
1 teaspoon sriracha sauce, see Cook's Note
2 tablespoons honey
3 ounces good quality unsweetened dark chocolate, chopped into small pieces
1/3 cup cilantro, finely chopped
1 small firm tomato, seeded and 1/4-inch diced, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Sprinkle the chicken chunks with 1 teaspoon kosher salt. Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Quickly brown the chicken, in batches if necessary, and transfer it to a plate. Deglaze the pan with 1/4 cup of the chicken stock, after fond is deglazed, transfer the liquid to a small bowl and set aside.
  • Give the pan a quick rinse and towel dry. Put the pan back over medium-high heat and when the pan is hot, heat the remaining 1 tablespoon olive oil (but not smoking) add the onion, and 2 pinches of salt, saute until nearly translucent, about 5 to 7 minutes, Stir in the garlic and cook for another 5 minutes. Add the dry spices to onion/garlic mixture and saute for 2 minutes. Next add the remaining 1 3/4 cups chicken stock (including stock from deglazing), and bring to a near boil but not bubbling. Turn the heat down to simmer, and whisk in the almond butter, tomato paste, sriracha sauce, salt to taste, and honey. Whisk the sauce until completely incorporated. Add chocolate pieces, and continue to whisk until melted. Gently simmer the sauce for 5 minutes on the stove, take the pan off the heat, and immerse the chicken into mole sauce. Cover the pan and put it into the oven for 10 minutes. Reduce the oven heat to 350 degrees F. Remove the cover from the pan and bake for 1 hour.
  • As the mole bakes, spoon the mole sauce over the chicken if the chicken is exposed periodically, or give a gentle stir every once and a while if you see a skin forming. If the mole sauce seems to be reducing too much (if it looks overly pasty), then add a splash of chicken stock to thin it out. Take the pan out of the oven, remove chicken from the pan to a covered dish to keep warm. The sauce should be thick; if it's not gravy-thick then reduce it for a few minutes on the stove top. If the sauce is overly thick then thin it out with a splash of chicken stock. Taste and add more kosher salt if you like. Stir in most of the cilantro (reserve a few pinches for garnish), then add the chicken back to the sauce. Spoon the chicken mole into a serving dish and top with the diced tomato and remaining cilantro. Good accompaniments include a Spanish-style rice, roasted potatoes, stewed Mexican-style black beans, roasted pumpkin, or squash.
  • Cook's Notes:
  • - I prefer bone-in but can use boneless, bone in will make for moister, more flavorful chicken, if medium-size then split and cut breast (with or without bone-in) into 3rds, for large chicken breasts then cut into quarters.
  • - Sriracha sauce is a spicy sauce from Vietnam with rooster on label, or you can substitute with fresh minced habanero pepper or good quality hot sauce to taste, (if not using sriracha make sure you use substitute heat with caution, for example 1 teaspoon fresh habanero is far hotter than equal part sriracha) but sriracha works best in this recipe. It's now available in most grocery stores.

INTRODUCING A STAPLE DOñA MARIA MOLE VERDE RECIPE



Introducing A Staple Doña Maria Mole Verde Recipe image

Pork in Mole Verde is an absolute hit within Mexican cuisine. Mexicans say that everyone should try at least once and bask in its gooey charms! As a matter of fact, it's one of the most popular dishes around and will leave you and your guests longing for the meadow that it resembles. However, it is not easy to cook. Its preparation can take quite a long time. However, with mole verde Doña Maria, you can enjoy and share with your loved ones a succulent dish in less than an hour. In this article, we´ll walk you through the doña Maria mole verde pork recipe.

Provided by Just Mexican Food

Categories     Main Course

Time 50m

Number Of Ingredients 13

1 ½ kilo Pork (Avoid packaged meat as it lacks the flavor that freshly cut pork has.)
2 cloves Garlic
125 grams Mole Doña Maria
1 cup Peas
Sugar
2 tbsp Olive oil
2 Potatoes
2 Zucchinis
Cumin
Salt
Pepper
½ White Onion
2 tbsp Butter

Steps:

  • Cut up the pork, Cut up the pork into strips that are neither too narrow nor too wide.
  • Cook the pork. Cover the pork ribs with water and add the sliced-up onion, garlic, and a spoonful of salt. Cook it in. pressure cooker on high until it's boiled and then lower the heat and remove all foam. Cook these ingredients until the pork is fully cooked. Take out the broth and save it in a container.
  • Dissolve the mole. Fill a cup with broth and drop it into a blender. Mix it with the mole. Thus, you'll be able to dissolve it. Add a bit of sugar. Blend it all together until it turns into a smooth cream.
  • Fry in a pan. Add the butter to a pan and fry the liquified sauce on the pan while moving it around constantly for 15 minutes, or until it changes both color and taste.
  • Cook the vegetables. Cut the potatoes and zucchini into cubes and cook them in the water with salt and the peas.
  • Serve. Cover the cooked meat with plenty of the mole verde mixture. Add in the vegetables and serve with rice or any other sides that strike your fancy, and there you have it!

More about "mole verde con pollo recipes"

MOLE VERDE CON POLLO WITH CORN TORTILLAS | FOOD & WINE
mole-verde-con-pollo-with-corn-tortillas-food-wine image
2020-12-18 Stir in remaining 3/4 cup duck fat; cook over medium-low, stirring often, until a thin layer of fat forms on top, 20 to 30 minutes. Step 8. Meanwhile, …
From foodandwine.com
5/5 (3)
Category Chicken
Servings 8-10
Total Time 2 hrs 45 mins
  • Cut 1 onion in half. Place onion halves, stock, chicken breasts, carrots, 5 cilantro stems, and 2 serrano chiles in a large Dutch oven; press down on chicken to fully submerge. Bring to a boil over medium-high. Remove from heat; cover and let stand until a thermometer inserted in thickest part of chicken registers 150°F, about 20 minutes.
  • Meanwhile, cook poblano chile in a medium cast-iron skillet over medium-high, turning occasionally, until all sides are blackened, 4 to 6 minutes. Transfer charred poblano to a medium bowl; cover with a plate, and let stand 15 minutes. Carefully peel poblano under running water; discard skin, stem, and seeds. Set poblano flesh aside.
  • Cook cumin, coriander, anise seeds, peppercorns, cinnamon stick, and cloves in a medium skillet over medium-low, stirring often, until toasted and fragrant, 1 to 2 minutes. Transfer to a molcajete or spice grinder; process until finely ground. Set aside.
  • Remove and discard vegetables and cilantro stems from chicken mixture. Using tongs, transfer chicken to a large saucepan or heatproof bowl with a tight-fitting lid. Add 1/2 cup cooking liquid from Dutch oven to chicken; cover and set aside. Transfer remaining cooking liquid to an 8-cup measuring cup or a large bowl; set aside. Wipe Dutch oven clean.


ZACATECAS-STYLE GREEN MOLE CHICKEN (POLLO EN MOLE VERDE ...
2021-10-18 Instructions. Place all chicken ingredients in a large pot and bring to a boil. Once boiling, reduce heat to medium-low, cover with a lid and cook for 30 minutes, or until chicken …
From 40aprons.com
5/5 (6)
Total Time 1 hr 40 mins
Category Main Course
Calories 457 per serving
  • Cook the chicken: Place chicken, cilantro, salt, peppercorns, garlic, onion, bay leaf, and 12 cups water in a 6-qt. saucepan and bring to a boil; reduce heat to medium-low and cook, covered and stirring occasionally, until chicken is tender, about 30 minutes.
  • Remove chicken from saucepan and strain liquid through a fine strainer; reserve 4 cups, and save remaining liquid for another use. Set chicken and liquid aside.
  • Heat tomatillos and jalapeños in a 4-qt. saucepan over medium heat and cook, stirring occasionally, until darkened and thick, about 10 minutes. Transfer to a blender with cilantro, salt, garlic, tortillas, and 1 cup reserved cooking liquid; puree.
  • Heat oil in a 6-qt. saucepan over medium-high heat; add tomatillo sauce and fry, stirring constantly, until it thickens into a paste, about 5 minutes. Whisk in remaining cooking liquid and bring to a boil; reduce heat to medium-low and cook, stirring, until reduced and thickened, about 30 minutes.


MOLE VERDE RECIPE - ZARELA MARTINEZ | FOOD & WINE
2013-12-07 Step 1. In an electric coffee grinder or spice mill, or in a mortar, grind the whole cloves and cumin together. In a blender combine the ground spices with the chiles, tomatillos, …
From foodandwine.com
Servings 4-6
  • In an electric coffee grinder or spice mill, or in a mortar, grind the whole cloves and cumin together. In a blender combine the ground spices with the chiles, tomatillos, onion, garlic, thyme, marjoram, and 1/2 cup of the stock. Blend on high until smooth, about 2 minutes. 2. Put the remaining stock in a large saucepan and bring to a boil; adjust the heat to maintain a gentle simmer. Add the puréed mixture to the hot stock and cook for 3 minutes.
  • Thin the masa by mixing it with 1 cup water. Whisk the thinned masa into the sauce and bring to a simmer, whisking constantly. Cook uncovered over low heat for 10 minutes, whisking occasionally. If lumps form, strain the sauce through a medium-mesh sieve, pushing with a spoon to force the lumpy bits through. The sauce should thicken to the consistency of whipping cream; if necessary, raise the heat slightly to reduce and thicken it.
  • Put the parsley, epazote and hoja santa in a blender or food processor; if using a blender, add a few tablespoons of water to facilitate blending. Process until smooth. Add the puree to the sauce and bring back to a simmer. Cook for 4 to 5 minutes. Serve immediately.


MOLE VERDE CON POLLO FOR CINCO DE MAYO – COOKING IN MEXICO
2011-05-04 Wipe out any coffee residue first. Or better yet, keep a coffee grinder dedicated to spice and seed grinding. Mole Verde con Pollo. 1 large chicken, cut into pieces and simmered in 1 quart (1 liter) water until tender. 3/4 cup (100 grams/3.5 oz.) ground toasted pumpkin seeds. 8 medium-size tomatillos, cut into quarters.
From kathleeniscookinginmexico.wordpress.com
Estimated Reading Time 5 mins


MOLE VERDE DE POLLO~ CHICKEN BRAISED IN A GREEN MOLE …
2016-06-18 Mole Verde de Pollo, also called pipian, is chicken braised in a delicious green Mexican-style sauce. The ingredients that go into a mole sauce will vary from region to region and from one cook to another. For today’s recipe, I adapted some of the ingredients from the original recipe I learned while I was in Mexico in 2011. I simplified it and added baby spinach to give it …
From pinaenlacocina.com
5/5 (1)
Category Chicken, Main Course
Cuisine Mexican
Total Time 1 hr 35 mins


POLLO CON MOLE VERDE - BIGOVEN.COM
Put whole chicken in a casser#le, cover with the stock, and bring to a simmer. Cover pot and poach chicken just below the simmering point over very low heat or in a very low oven (275 degrees) for 1 hour.
From bigoven.com
Reviews 1
Servings 4
Cuisine American
Category Main Dish


RECIPE | POLLO CON MOLE — KARINA MORA
2018-12-17 Recipe | Pollo con Mole . Sometimes I’m intimidated by making meals. Ok, most of the time; which is why Michael does the cooking. But I think that if I can’t replicate the exact recipes from the restaurant then it’s pointless to even try. But there can be an easy way to make this delicious meal…that’s simple and doesn’t take all day to make. So today, I’m sharing …
From karinamora.com
Estimated Reading Time 2 mins


POLLO EN MOLE VERDE (CHICKEN IN GREEN MOLE) RECIPE ...
Remove from heat and set aside while you make the mole. Put the tomatillos, onion, garlic and serranos in a saucepan with two cups of the strained chicken broth. Bring to a boil and simmer for about five minutes, until the tomatillos become soft. Transfer this to a blender container, add the chopped poblanos and lettuce and puree until smooth.
From cdkitchen.com
Servings 4
Total Time 2 hrs


MOLE DE POLLO MEXICANO~CHICKEN IN A MOLE SAUCE - LA PIñA ...
2016-06-06 Transfer the peppers to a pot of simmering water Cook 15 minutes. Remove from heat. Drain liquid from peppers, transfer to the blender. Add 3 cups of reserved chicken broth, 1/2 tablespoon of cumin and 2 teaspoons of salt. Blend on high until smooth. Strain the sauce through a wire mesh strainer for a smoother sauce.
From pinaenlacocina.com
4.8/5 (5)
Category Main Course
Cuisine Mexican
Total Time 3 hrs


POLLO CON MOLE VERDE RECIPE | RECIPELAND
1996-01-28 Pollo Con Mole Verde recipe. Ready In: 2 hr Makes 8 servings, 536 calories per serving Ingredients: chicken, chicken broth, pepitas (pumpkin seeds), peppercorns, cumin seeds, tomatillos, jalapeño pepper, scallions, spring or green onions, garlic cloves, schmaltz (chicken fat), mustard greens, romaine lettuce, cilantro
From recipeland.com
Servings 8
Calories 536 per serving
Total Time 2 hrs


MOLE VERDE CON POLLO WITH CORN TORTILLAS | PENNEE | COPY ...
Mole Verde Con Pollo with Corn Tortillas. foodandwine.com Pennee . loading... X. Ingredients. 3 medium-size white onions, divided; 8 cups vegetable stock or water; 4 (7-ounce) bone-in, skin-on chicken breasts ; 4 large carrots, halved crosswise; 1 small bunch fresh cilantro, leaves picked, stems reserved, divided; 6 medium-size fresh serrano chiles, or more to taste, divided; 1 …
From copymethat.com


POLLO CON MOLE VERDE - PLAIN.RECIPES
Directions. Put whole chicken in a casserole, cover with the stock, and bring to a simmer. Cover pot and poach chicken just below the simmering point over very low heat or in a very low oven (275 degrees) for 1 hour.
From plain.recipes


ASTRAY RECIPES: POLLO CON MOLE VERDE
Put whole chicken in a casser#le, cover with the stock, and bring to a simmer. Cover pot and poach chicken just below the simmering point over very low heat or in a very low oven (275 degrees) for 1 hour.
From astray.com


POLLO CON MOLE VERDE - COOKIDOO® – THE OFFICIAL THERMOMIX ...
Pollo con mole verde. 4.0 (1 rating) Sign up for free. Difficulty easy. Preparation time 10 min. Total time 1h. Serving size 8 raciones. Difficulty. Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced. Preparation time. This is how much time you need to prepare this meal. Total time. This is the time it takes to prepare this …
From cookidoo.international


POLLO MOLE VERDE RECIPES
Pollo Mole Verde Recipes POLLO MOLE VERDE. Make and share this Pollo Mole Verde recipe from Food.com. Provided by dicentra. Categories Chicken. Time 45m. Yield 4 serving(s) Number Of Ingredients 16. Ingredients; 6 tablespoons raw pumpkin seeds: 1/4 teaspoon salt: 1/8 teaspoon ground cumin: 1/8 teaspoon ground cinnamon : 1 dash fresh ground black pepper: 1 …
From tfrecipes.com


MOLE VERDE CON POLLO – COOKING IN MEXICO
2011-05-04 Mole Verde con Pollo for Cinco de Mayo On May 4, 2011 November 1, 2015 By Cooking in Mexico In Classic Mexican Recipes 35 Comments Mole Verde con Pollo marks a milestone for me, as I have never had a recipe for chicken on this blog before, and I have not eaten chicken in over ten years.
From kathleeniscookinginmexico.wordpress.com


MOLE VERDE CON POLLO | RECIPES | FEASTMAGAZINE.COM
2018-02-23 Many traditional mole recipes incorporate beer, but Carreón prefers the smoky flavor of mezcal or tequila. Here, the mole is served with chicken, although Carreón says it also complements fish and huevos ahogados, or eggs drowned in salsa. Mole verde con pollo. Preparing the mole in the same pot as the chicken imbues the sauce with extra flavor, but you …
From feastmagazine.com


GREEN POZOLE VERDE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Pozole Verde de Pollo (Green Mexican Hominy and Chicken ... great www.closetcooking.com. Today I have a recipe for pozole verde de pollo or a green Mexican hominy and chicken soup using an ingredient that is new to me, hominy. Hominy is a dried corn has been treated with an alkali, in a process called nixtamalization and it makes for an excellent alternative for potatoes, …
From therecipes.info


MOLE VERDE CON POLLO - TFRECIPES.COM
pozole verde con pollo (green chicken-and-hominy stew) My pozole verde uses green chiles, cilantro, scallion and tomatillos to build a bright and flavorful green broth for this rich chicken stew. To create a velvety texture and depth of flavor, I add pepitas (green pumpkin seeds) before blending the base to thicken it.
From tfrecipes.com


MOLE VERDE CON POLLO WITH CORN TORTILLAS | FOOD & WINE
Mole Verde con Pollo with Corn Tortillas by Norma Listman and Saqib Keval is hearty, with mild heat from serrano chiles and earthiness from cumin and coriander seeds.
From aws-500412s99ds41254.esa.wangsucloud.com


MOLE VERDE CON POLLO WITH CORN TORTILLAS RECIPE | EAT YOUR ...
Mole verde con pollo with corn tortillas from Food & Wine Magazine, January 2021 (page 99) by Norma ... If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Cancel. Cancel. Learn. Support Page; FAQ's; Getting Started ; Member Benefits; Search. Indexed Books; Popular Books; Magazines; Blogs; Online …
From eatyourbooks.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #poultry     #vegetables     #mexican     #dinner-party     #chicken     #stove-top     #spicy     #one-dish-meal     #meat     #whole-chicken     #tomatoes     #taste-mood     #equipment     #presentation     #served-hot     #4-hours-or-less

Related Search